Creamy Red Roasted Pepper Soup

(Serves 4 | 15 min prep | 30 min cook)

Ingredients

• 6 roasted red peppers (jarred, peeled & deseeded)

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 tbsp olive oil

• 1 medium potato, peeled & diced (for thickness)

• 750ml vegetable or chicken stock

• 100ml cream (or coconut cream for dairy-free)

• 1 tsp smoked paprika

• Salt & black pepper to taste

• Fresh parsley or basil, for garnish

• Optional: crumbled feta or a drizzle of olive oil on top

Instructions

1. Sauté aromatics

   • In a large pot, heat olive oil over medium heat. Add onion and garlic, cook until soft and fragrant (about 5 minutes).

2. Add peppers & potato

   • Stir in diced potato and chopped roasted peppers. Season with smoked paprika, salt, and pepper.

3. Simmer

   • Pour in stock. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potato is tender.

4. Blend

   • Use a hand blender (or transfer to a blender) and blend until smooth and creamy.

5. Finish

   • Stir in cream (or coconut cream). Taste and adjust seasoning.

6. Serve

   • Ladle into bowls, garnish with fresh parsley or basil, and top with feta crumbles or a drizzle of olive oil

   • Serving ideas:

     • Pair with crusty bread or garlic croutons.

     • Serve as a starter before grilled meats or pasta.

     • Chill it for a summer version (similar to gazpacho, but smoky-sweet).